Hummingbird Bakery’s strawberry cheesecake cupcakes

Use fresh strawberries as they moisten the sponge and texture of the cupcakes. The crumbled digestive biscuits sprinkled on top add the flavour of a cheesecake base.

Serves:

Makes 12

Preparation time:

25 minutes

Cooking time:

20-25 minutes

Ingredients

120 g
plain flour

140 g
caster sugar

1½ tsp
baking powder

A pinch of salt

40 g
unsalted butter, at room temperature

120 ml
whole milk

½ tsp
vanilla extract

1
egg

12
large strawberries, chopped into small pieces

200 g
digestive biscuits

12-hole cupcake tray, lined with paper cases

For the frosting:

300 g
icing sugar, sifted

20 g
unsalted butter, at room temperature

125 g
cream cheese, cold

Method

Preheat the oven to 170°C/325°F/gas mark 3. Put the flour, sugar, baking powder, salt and 40g of the unsalted butter in a free-standing electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Pour in the milk and vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.

Divide the chopped strawberries between 12 paper cupcake cases. Spoon the cupcake mixture on top until two-thirds full and bake in the preheated oven for 20 to 25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Meanwhile, make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least five minutes. Do not overbeat, as it can quickly become runny.

Put the digestives in a bowl and bash with a spoon to form fine crumbs - alternatively blitz them in a blender. Divide the frosting between the cupcakes, smoothing it nicely with a knife, before sprinkling a pinch of biscuit crumbs over each one.